Ingredients & Method :

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Serves 4

Heat a pan and add ghee to it. Add 1 medium finely chopped onion, 1 long green Chile minced, Sauté until the onion is brown. Add 1 tbsp. of the Kashmiri paste. Add 1 medium tomato, diced.. Add 4 small breasts of chicken which is picked with a fork, salt to taste and 1 cup water. Cover pot and cook on low until chicken is cooked well. Taste and season with salt and pepper to taste. Turn the heat to low and add 1/2 cup yogurt. Simmer for 2 minutes and tun heat off. Let the dish sit for 5 minutes for the yogurt to marinate the chicken and cool the spice flavors down with its tang. Serve with steamed Basmati Rice or naan or any flat bread.